Blog Meal Plan Smoked Salmon and Cream Cheese on Rye Toast, Served with Vegetable Crudites and Vinaigrette Dip Smoked Salmon and Cream Cheese on Rye Toast, Served with Vegetable Crudites and Vinaigrette Dip

Smoked Salmon and Cream Cheese on Rye Toast, Served with Vegetable Crudites and Vinaigrette Dip

Name: Smoked Salmon and Cream Cheese on Rye Toast, Served with Vegetable Crudites and Vinaigrette Dip
Prep time: 15 min
Cook time: 15 min
Yield: 1 serving
Ingredients: Olive oil - 15 ml (1 tbsp); Salmon, smoked - 80 g; Cream cheese - 45 g (3 tbsp); Rye bread - 60 g; Salt and pepper - 0.6 g (2 pinch); Cucumber - 50 g; Dijon mustard - 2 g (0.5 tsp); Red pepper - 50 g (0.3 whole); Carrot - 100 g (1 whole); Apple cider vinegar - 15 ml (1 tbsp)

15 min Mediterranean Lunch High proteinQuick & Easy

581

Calories

33g

Protein

31g

Fat

43g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Olive oil - 15 ml (1 tbsp)
Salmon, smoked - 80 g
Cream cheese - 45 g (3 tbsp)
Rye bread - 60 g
Salt and pepper - 0.6 g (2 pinch)
Cucumber - 50 g
Dijon mustard - 2 g (0.5 tsp)
Red pepper - 50 g (0.3 whole)
Carrot - 100 g (1 whole)
Apple cider vinegar - 15 ml (1 tbsp)

How to make:

Toast the rye bread and thinly spread with cream cheese. Lay smoked salmon over the cream cheese and put on a serving plate
In a small bowl combine the olive oil, vinegar and whisk with a fork until it is thick, add salt and pepper to taste. Put the vinaigrette in a small bowl on the serving plate along with the cucumber, carrot and red pepper cut into batons